Wednesday, May 09, 2007

Chicken Schnitzel



Shane spent a number of years in Germany as a kid, where he acquired a taste for schnitzel.

Kian and Sadie also picked up on his love of schnitzel and, to be honest, so did I. Veal or pork pounded thin, dredged in a seasoned flour, fried and served with lemon wedges? Nothing wrong with that!

Except maybe the frying part. Which, you know, tends to add width to one's ass.

Fortunately, Cooking Light has a recipe for chicken schnitzel, incorporating Dijon mustard, fresh herbs and Parmesan cheese which distinguishes it from a typical chicken cutlet.

The result is a flavorful, tender and moist dish -- it was wonderful. Serve with lemon wedges and lovely little salads (potato, cole slaw, etc).



Easy Schnitzel
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1 large egg, lightly beaten
1/2 cup dry breadcrumbs
1 1/2 tablespoons grated fresh Parmesan cheese
2 teaspoons finely chopped fresh parsley
2 teaspoons chopped fresh chives
1 garlic clove, minced
1 tablespoon olive oil
4 lemon wedges (optional)

Preheat oven to 350°.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.

Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.

Yield: 4 servings (serving size: 1 chicken breast half)

CALORIES 328 (22% from fat); FAT 8.1g (sat 1.9g,mono 3.8g,poly 1.3g); PROTEIN 45.3g; CHOLESTEROL 153mg; CALCIUM 85mg; SODIUM 636mg; FIBER 0.7g; IRON 2.6mg; CARBOHYDRATE 16.7g

9 comments:

Carrie said...

I just accidently found your blog...I LOVE it! My blog is so not as cool as yours, but here it is anyway... http://carriesrecipeexchange.blogspot.com/

Rachel said...

You had me at schnitzel.

elle said...

i love schnitzel-as long as you use an oil with a high smoke point-olive oil is low-no worries...just enjoy

Chef Jules said...

That's a lovely looking schnitzel you have there, Laura Rebecca. I'm rather partial to the chicken variety myself. It's been a while and you've given me impetus to prepare some in the near future!

Mindy said...

YUM!!! This looks so good. I haven't eaten schnitzel in such a long time since it's usually pork or veal (neither of which I eat), but I'm definitely going to try this since I'm always looking for a great new chicken recipe.

Laura Rebecca said...

Carrie -- thank you for stopping by!

Rachel -- I literally laughed out loud when I read that.

Elle -- good idea; I'll have to try that.

Chef Jules -- thank you! I was very pleased with how flavorful (and moist!) the schnitzel was.

Mindy -- I'm so glad you're thinking about giving it a go! If you make it, let me know what you think.

Peabody said...

We had a neighbor lady who make the best schnitzel...she was from Hungary. I have never had it using chicken though, looks delicious.

Haley said...

I'm Haley, Key Ingredient's Chief Blogger. We would like to feature this recipe and photo on our blog. We realize it is taken from another source, but we'll be sure to note that...we just feel you've done a great job putting this meal together! Please email haleyglasco@gmail.com if interested. Thanks :)

Haley

Alyn said...

Really thanks a lot for your most informative post. I am a Chicken Schnitzel Lover. Once i tasted it at a Kosher Restaurant in New York, I got addicted to it. Yummy. I could'n forget the taste till now. Its mouth watering for me. I ll definitely try it out at home with all your direction. Any way thanks for that.